Menu

Our tasting menus change every  two weeks on Tuesday to ensure we make the most of Cambodia's freshest seasonal produce and depending on the availability at the market

Vegetarians and vegans are most welcome; we can prepare an alternate menu for you by request.

Food selection from the 20th to the 24th of June 2017
5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1 

 

Amuse-bouche

 

Lemongrass marinated seafood salad with pomelo,

resurrection lily and candied pomelo skin dressing

 

Steamed maam with minced pork and egg,

herbs, flowers and local crudités

 

Pan fried Tonle Sap croacker fish with fresh bamboo shoots,

lemon basil, purslane, amaranth and coconut broth

 

Crispy beef tongue with shiny cresson,

fermented tomato paste and home made oyster sauce

 

Chocolate pot de crème and steamed cake,

peanut mousse and nougatine

 

Tasting Menu 2

 

Amuse-bouche

 

Duck confit fried rice salad

 

Mekong langoustine pancake in noum pao style,

tomalley emulsion, ripe an green papaya salad

 

Barbecued pork shank sour soup with wild mushrooms,

holy basil, water celery and pounded pea eggplant

 

Caramelized palm sugar and green pepper braised Sanday fish,

winter melon, bilimbi and deep fried garlic

 

Chilled fruits soup with Mondolkiri tea,

lemon basil sorbet and meringue

 

 

Please alert us in advance if you have any particular dietary requirements. Our regular menu may contain nuts, pork, or seafood, but with advance notice we can accommodate those who cannot eat these foods. However, because small amounts of garlic and chili are fundamental to Cambodian cuisine, we regret that we are unable to offer a menu that does not include those ingredients.

In addition, please note that Cambodian food contains fish sauce and other fish products in most dishes. If you must avoid fish, we recommend arranging in advance for a vegetarian menu.